Pioneer Woman's Creamy Mashed Potatoes

If you've never heard of the Pioneer Woman then you are truly missing out on some delicious recipes. I received her cookbook as a gift for Christmas (thanks hun!) and was drooling over the recipes in minutes. My first attempt at her food was her creamy mashed potatoes. They were to die for, by far the best mashed potatoes I've ever made and ever had. This reciple feeds a LOT of people so if its only a few of, definitely scale it back!

PW's Creamy Mashed Potatoes

• 5lbs russet or yukon gold potatoes
• 12 tbsp (1 1/2 sticks) butter, softened, additional 4tbsp (1/2) stick butter (optional)
• 8oz package of cream cheese
• 1/2 to 3/4 cup half and half
• 1/2 tsp seasoned salt, such as Lawry's
• salt & black pepper to taste

Directions:

• Bring a large pot of water to a slow boil over medium high heat.
  
• Peel and rinse potatoes in cold water. Chip into halves or fourths.
• Add the potatoes to the pot and increase the heat to high and bring to a full boil.
• Cook for 20-30 minutes or until a fork inserted goes in smoothly.
• Drain the potatoes in a large colander. Give yourself a nice steam facial while you're at it.
• Return the potatoes to the pot and turn the heat to low. With a potato mashed, mash the potatoes over low heat, this allows as most of the steam to escape. Continue mashing until all lumps are gone, about 2 minutes. Turn off the heat.
• Add the butter, mash.
• Add the cream cheese, mash.
• Add the half and half and stir together.
  
• Add in the seasoning, stir together until well combined, taste to adjust the seasoning as needed.
• Spread the mashed potatoes in a 2qt baking dish, even out the surface with a knife or spatula.
  
• Add slices of butter to the top (at this point you can cover the dish tightly with foil and refrigerate for up to 2 days if needed).
• Preheat the oven to 350 degrees, cover the potatoes with foil, bake 25-30 minutes or until warm.
• Serve piping hot.

Recipe is courtesy of Pioneer Woman, you can find her website here: http://thepioneerwoman.com

Broccoli & Cheese stuffed Chicken with Garlic Roasted Red Potatoes

This dish was so good, I could have had 2nds and 3rds but decided not to blow my new healthy eating on a stuffed potato. *sigh* It was delish and hard to resist though!

Broccoli & Cheese Stuffed Chicken
by Gina's Weight Watchers Recipes

Makes- 6 pieces :: Time- 40 minutes

• 3 chicken breast halves
• 1 egg
• 2 tsp water
• 3/4 cup seasoned breadcrumbs
• 2 cups broccoli floret, cooked, chopped small
  
• 5 slices reduced fat Swiss cheese (I used Lacy Suiss)
  
• salt
• spray oil
• toothpicks

- Preheat oven to 350°.

- In a small bowl, combine egg, water and a little salt.

- Beat with a fork to make an egg wash. Set aside.

- Fill a second bowl with breadcrumbs.

- Slice chicken breast halves into thin cutlets. Pound them to make them thinner if you wish. This helps when you wrap the cutlets.

- Cut each slice of cheese in half.

- Place a 1/2 slice cheese in the center of the chicken and top with a little broccoli.

- Wrap chicken around to completely cover cheese, using toothpicks to secure. Season with a little salt.

- Dip chicken into egg wash, then breadcrumbs.

- Spray cookie sheet with oil and place chicken on cookie sheet.

- Bake about 25 minutes, until cooked



Stuffed Red Bliss Potatoes
by Gina's Weight Watcher Recipes

Servings- 4 :: Time- 1 hour

• 8 small red bliss potatoes, about 2" diameter
• 3 tbsp Light Mayonnaise
• 4 tbsp olive oil
  
• 6 cloves garlic
• 2 tbsp fresh thyme
  
• 4 tbsp grated parmesan or asagio cheese
• salt and pepper to taste
• paprika
  

- In a medium pot, cover potatoes in water and add 1 tsp of salt. Bring to a boil and cook until soft (about 12 minutes).

- Drain and run under cool water. Set aside.

- While the potatoes cook, in a small pan, add oil and garlic and cook on very low heat, about 12 minutes, till soft.

- Remove garlic and discard oil. Mash garlic.

- In a medium bowl combine garlic, thyme, cheese, mayonnaise, salt and pepper. Mix well.

- Preheat oven to 350°.

- Using a teaspoon, scoop out potato leaving 1/4 inch shell.

- Mix the potato with the other ingredients and fill potato shells.

- Sprinkle with paprika.

- Bake in the oven for 20 minutes